[pinit][pinit] Late summer means plenty of zucchini, demanding to be used. It also means that tomatoes are cheap, and fabulous. If you’re like me, your garden’s tomato plants have been … more
[pinit][pinit] Late summer means plenty of zucchini, demanding to be used. It also means that tomatoes are cheap, and fabulous. If you’re like me, your garden’s tomato plants have been struggling valiantly to bear ripe fruit all summer that they are only now beginning to provide. Maybe it’s because your husband insists upon growing tomato plants from seeds, but doesn’t have the time to nurture them indoors in the spring first. Oh, wait. That’s my husband. Anyway, I have a solution! Not to the husband thing. To the tomato thing, though: a simple but delicious gluten free tomato tart!
You could easily use my basic gluten free pie crust recipe (there’s a how-to video in that link, too!). But this time, I used a slightly different recipe, for rich savory pie crust. The secret’s in the egg yolk, which makes for a richer crust that browns and flakes like a champ.
Just look at that beautiful, flaky crust!
One great thing about baking tomatoes is that the less-than-perfect-ones (and when you grow them yourself, that’s what they look like!) are perfect for this.
And with all that cheese and fresh basil, even though my oldest child swears she does not eat cooked tomatoes unless they are blended into tomato sauce …
Rich Savory Pie Crust
1 3/4 cups (245 g) all purpose gluten free flour (my Better Than Cup4Cup blend is best (scroll down)), plus more for dusting
3/4 teaspoon xanthan gum (omit if your blend already contains it)
1/2 teaspoon kosher salt
8 tablespoons (112 g) unsalted butter, roughly chopped (into large chunks) and chilled
1 egg (60 g, out of shell), separated
1/2 cup (4 fluid ounces) cold water, iced (ice cubes don’t count in volume measurement), plus more by the tablespoon as necessary
3 ounces grated Gruyère cheese (or another semi-hard cheese)
1 1/2 pounds ripe but firm tomatoes (preferably a mix of beefsteak and plum), sliced 1/4 inch thick, about half seeds from each slice removed
12 leaves fresh basil
1 1/2 tablespoons (21 g) extra-virgin olive oil
1/2 teaspoon kosher salt
First, make the pie crust. In a large bowl, place the flour, xanthan gum and salt, and whisk to combine well. Add the chopped and chilled butter, and toss to coat the butter in the dry ingredients. Press each floured chunk of butter between a floured thumb and forefinger to flatten. In a small bowl, whisk the egg yolk (reserve the white) and 1/2 cup water until well-combined. Create a well in the center of the large bowl of dry ingredients, add the egg yolk and water mixture and mix to combine. The dough will come together. If there are any very crumbly bits, add more ice water by the tablespoon and mix to combine. Transfer the dough to a large piece of plastic wrap. Cover and press into a disk. Refrigerate for at least 2 hours or up to overnight.
Once the dough has chilled, preheat your oven to 400°F. Grease the bottom and sides of a 12-inch tart pan with a removable bottom and set it aside. Turn the dough out onto a well-floured surface. Dust the surface with a bit more flour, and roll it out with a rolling pin into a 1/2-inch thick rectangle. Fold the rectangle in half lengthwise, dust again lightly with flour, and roll the dough out again into a 1/2-inch thick rectangle. Once more, fold the rectangle in half lengthwise, and then fold again widthwise to create a thick square. Dust the square lightly with flour, and roll the dough out into a round that is about 14-inches in diameter. Transfer the round of dough to the prepared tart pan, and press it gently into the bottom and the sides of the pan. Trim the edges of the dough flush with the upper edge of the sides of the pan. Brush the bottom surface of the crust generously with the egg white. Place the crust in the freezer until firm (about 5 minutes).
Once the crust has chilled, remove it from the freezer, and fill it. Scatter 1 1/2 ounces of grated cheese in an even layer over the bottom of the crust. Place the tomato slices in a tight but even layer on top of the grated cheese. Scatter the basil leaves on top of the tomatoes. Drizzle evenly with the olive oil, sprinkle evenly with the salt, and cover with the remaining grated cheese in an even layer. Place the tart pan on a rimmed baking sheet lined with parchment paper, and place in the center of the preheated oven. Bake for 10 minutes. Reduce the oven temperature to 350°F, and continue to bake until the tomatoes are soft and the crust is an even, golden brown (about another 25 minutes).
Cool the tart for 15 minutes before slicing and serving warm. The tart can be covered and refrigerated for a couple days before serving. Warm in a 250°F oven before serving.